Effect of additives on the quality of cured pork products.

Margreta, J. P. Suting (1982) Effect of additives on the quality of cured pork products. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	ascorbic acid, cured meat colour, pork
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Mar 2023 09:29
Last Modified:	13 Mar 2023 09:29
URI:	http://ir.cftri.res.in/id/eprint/16202

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